If you adore the perfect balance of sweet and tart combined with a buttery, flaky crust, then you are going to fall head over heels for this Rainier Cherry Pie Bars Recipe. These bars capture the juicy brightness of Rainier cherries in a dessert that’s easy to slice, share, and savor. The shortbread crust provides a tender, rich base while the cherry filling bubbles up with fresh fruit flavors, all topped off with a walnut-studded crumb that adds a delightful crunch. Trust me, these bars bring together everything you love about a classic cherry pie but in a wonderfully portable, snacking-friendly form.
Ingredients You’ll Need
Every ingredient here is simple yet essential, coming together to create a symphony of flavors and textures. The butter-rich shortbread crust is buttery golden bliss, the Rainier cherries add sunny sweetness and vibrant color, and the toasted walnuts bring that irresistible crunch.
- 2 cups butter (softened, 4 sticks): This gives you that divine, tender shortbread crust that melts in your mouth.
- 1 cup granulated sugar: Adds just the right sweetness to balance tartness from the cherries and depth in the crust.
- 1 teaspoon vanilla extract: Brings warmth and a subtle aromatic touch to the dough.
- 1 teaspoon almond extract: Complements the cherries beautifully with its nutty, sweet flavor.
- 1 & 1/2 teaspoons kosher salt: Enhances all the flavors — never skip the salt in baking!
- 4 cups flour (spooned and leveled): The backbone of your crust, ensuring perfect structure and crumb.
- 1/2 cup toasted walnuts (chopped): Adds irresistible crunch and earthy nuttiness.
- 2 & 1/2 pounds Rainier cherries (pitted, about 8 cups): The star ingredient, offering juicy sweetness and that beautiful sunset color.
- 1 & 1/4 cups granulated sugar: Sweetens the cherry filling to luscious perfection.
- 1/4 cup fresh lemon juice (from 1 large lemon): Lifts the flavor with a bright, tangy pop.
- 1 & 1/2 tablespoons cornstarch: Thickens the cherry filling so it holds its shape without running all over.
- 1/4 teaspoon kosher salt: Balances the sweetness in the cherry filling.
How to Make Rainier Cherry Pie Bars Recipe
Step 1: Toast the Walnuts
Start by preheating your oven to 375 degrees F and toasting the walnuts. This step is a game changer because toasting brings out their rich, toasty flavor and gives those pie bars the perfect crunch. Spread the walnuts on a baking sheet and stir every couple minutes until they’re golden and fragrant. Then, set them aside to cool while you get everything else ready.
Step 2: Prep Your Pan
Line a 9×13 inch baking pan with parchment paper or give it a gentle coat of nonstick spray or butter. This little prep makes sure your bars come out perfectly and keep their shape when you slice them later.
Step 3: Make the Shortbread Crust
In a large bowl or with a stand mixer, cream together the softened butter until smooth. Then add the sugar and beat until fluffy and light. Stir in the vanilla extract, almond extract, and kosher salt to deepen the flavors. Gradually add the flour, mixing well after each addition, to build that perfect shortbread texture that’s crumbly, rich, and buttery.
Step 4: Chill and Bake the Crust
Press about two-thirds of your shortbread dough into the prepared pan with your hands (wetting them slightly helps if dough sticks). Pop the pan in the fridge for 20 minutes to help the crust bake up flaky and tender. Then bake it for 18-20 minutes until it’s set and golden around the edges.
Step 5: Add Walnuts to Remaining Dough
While the crust bakes, mix the cooled walnuts into the remaining one-third of the dough. This walnut-studded topping will create a wonderful texture contrast on your bars.
Step 6: Make the Cherry Filling
Lower the oven to 350 degrees F. Pit your Rainier cherries and combine them in a pot with sugar, lemon juice, cornstarch, and salt. Bring the mixture to a boil, then reduce to a simmer and cook until thickened and bubbling gloriously — this luscious filling will ooze with fresh cherry goodness under that buttery crust.
Step 7: Assemble and Bake
Pour the hot cherry filling onto the cooled shortbread crust, then quickly scatter the walnut dough pieces on top. Letting some cherries peek through adds a rustic charm. Optionally, sprinkle a bit of demerara sugar for an extra crunch. Bake the bars for 25-30 minutes until the topping is golden and inviting.
Step 8: Cool and Slice
Once out of the oven, set your bars on a wire rack to cool completely. If you can’t wait, chilling them in the fridge or freezer speeds things up, and if you’re feeling adventurous, warm bars with vanilla ice cream are an absolute dream, even if they’re a little messy.
How to Serve Rainier Cherry Pie Bars Recipe
Garnishes
Sprinkle a dusting of powdered sugar just before serving for a delicate sweet touch, or add a few fresh Rainier cherries on top to bring that sunny color right to your plate. A scoop of creamy vanilla ice cream or a dollop of whipped cream turns these bars into an unforgettable dessert experience.
Side Dishes
These cherry pie bars stand beautifully on their own but pair wonderfully with simple sides like fresh fruit salad, or a refreshing cucumber-mint lemonade to balance out the sweetness. A cup of rich black coffee or a fragrant herbal tea also complements every bite perfectly.
Creative Ways to Present
For a charming party dessert, cut the bars into bite-sized squares and stick a small flag or toothpick in each for easy grab-and-go treats. Or serve them on a rustic wooden board alongside assorted cheeses and nuts for a delightful dessert charcuterie spread.
Make Ahead and Storage
Storing Leftovers
Store leftover bars in an airtight container at room temperature for up to two days. After that, they’re best kept in the refrigerator to maintain freshness, where they’ll last up to five days without losing that beautiful crumbly texture.
Freezing
You can freeze these bars tightly wrapped in plastic wrap and foil for up to 3 months. When ready to enjoy, thaw them overnight in the fridge. This makes them a perfect make-ahead treat for special occasions or sudden cravings!
Reheating
For warm, gooey goodness, reheat individual bars in the microwave for about 15-20 seconds or in a 300°F oven for 5-7 minutes. Pair with a scoop of ice cream, and you have a cozy dessert that tastes freshly baked.
FAQs
Can I use frozen Rainier cherries for this recipe?
Fresh cherries are ideal for the best texture and flavor, but if you use frozen, make sure they’ve been thawed and drained thoroughly to avoid excess liquid that can make the bars soggy.
What can I substitute for walnuts if I have a nut allergy?
You can omit the walnuts altogether or try toasted sunflower seeds or pumpkin seeds for a nut-free crunch that still adds texture and a subtle nutty flavor.
How do I pit cherries without a cherry pitter?
A creative trick is to use a sturdy metal straw or the tip of a small knife to push the pit out from the stem end. It takes a bit longer but works perfectly well.
Can I make the crust without almond extract?
Yes, almond extract adds a lovely flavor, but if you don’t have it, you can simply omit it or replace it with a little extra vanilla extract.
How thick should I cut the bars?
Cutting the bars about 2 inches square works well — thick enough to hold the layers together but easy to handle and serve.
Final Thoughts
I hope you’re as excited to make this Rainier Cherry Pie Bars Recipe as I am to share it with you. It’s the kind of dessert that feels like a warm hug in every bite, combining buttery crust, juicy cherries, and crunchy walnuts all in one glorious, easy-to-share treat. Give it a try for your next gathering or cozy night in—you’ll be reaching for seconds and sending family and friends t hanks for asking for your recipe!
Print
Rainier Cherry Pie Bars Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Rainier Cherry Pie Bars feature a buttery, flaky shortbread crust topped with a luscious, thickened Rainier cherry filling and a crumbly shortbread topping. Perfect for summer gatherings or a sweet treat, they combine the sweet-tart flavor of fresh Rainier cherries with lightly toasted walnuts for added crunch and depth.
Ingredients
Shortbread Crust and Topping
- 2 cups butter, softened (4 sticks)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 1/2 teaspoons kosher salt
- 4 cups flour, spooned and leveled
- 1/2 cup toasted walnuts, chopped
Cherry Filling
- 2 1/2 pounds Rainier cherries, pitted (about 8 cups)
- 1 1/4 cups granulated sugar
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 1 1/2 tablespoons cornstarch
- 1/4 teaspoon kosher salt
Instructions
- Toast Walnuts: Preheat oven to 375°F. Spread 1/2 cup chopped walnuts on a dry baking sheet. Bake for about 5 minutes, stir, then continue baking in 2-minute increments, stirring each time, until walnuts are golden brown and fragrant. Remove and cool.
- Prepare Pan: Line a 9×13 inch pan with parchment paper or grease it well with nonstick spray or butter. Set aside.
- Make Shortbread Dough: In a large bowl or stand mixer, beat 2 cups softened butter for a couple of minutes until smooth and lump-free. Scrape bowl sides and bottom to ensure even mixing.
- Add Sugar: Beat in 1 cup granulated sugar for about 2 more minutes until mixture is light and fluffy.
- Add Flavor and Salt: Incorporate 1 teaspoon vanilla extract, 1 teaspoon almond extract, and 1 1/2 teaspoons kosher salt, beating until combined.
- Add Flour: Add 1 cup flour (spooned and leveled), beating to combine. Continue adding the remaining flour 1 cup at a time, mixing well and scraping bowl as needed. Finish mixing last portions by hand if necessary.
- Press Bottom Crust: Reserve about two-thirds of dough and press it evenly into the prepared pan using your hands. If dough sticks, wet hands lightly. Chill in fridge for about 20 minutes to help with flaky texture during baking.
- Add Walnuts to Remaining Dough: Mix the cooled toasted walnuts into the remaining one-third dough. Cover and chill in the fridge while crust bakes.
- Bake Crust: Bake chilled bottom crust at 375°F for 18-20 minutes until edges are golden brown and center is no longer shiny. Let cool. For glass pans, allow resting at room temperature for a few minutes before baking to prevent shattering.
- Reduce Oven Temperature: Lower oven heat to 350°F in preparation for final baking.
- Prepare Cherry Filling: Pit the Rainier cherries (about 8 cups). In a 3-quart pot, combine cherries, 1 1/4 cups sugar, 1/4 cup lemon juice, 1 1/2 tablespoons cornstarch, and 1/4 teaspoon salt. Stir well.
- Cook Filling: Bring mixture to a boil over high heat. Reduce to a strong simmer (medium to medium-high heat) and boil for 5-6 minutes, stirring occasionally until cherries soften and liquid thickens. Mixture will foam and slightly rise; this is normal.
- Assemble Bars: Pour hot cherry filling evenly over the cooled shortbread crust.
- Add Topping: Quickly break up walnut shortbread dough into quarter-sized pieces and scatter over cherry filling. Some cherry filling peeking through is fine. Optionally, sprinkle 1-2 tablespoons demerara sugar over the top for extra crunch.
- Bake Bars: Bake at 350°F for 25-30 minutes until the topping is lightly browned.
- Cool Bars: Remove from oven and cool completely on a wire rack. To speed cooling, chill in fridge or freezer. Bars can be eaten warm after about 10 minutes, though they will be softer and messier, delicious with vanilla ice cream.
Notes
- Using cold dough before baking the crust is critical for flaky shortbread texture.
- To toast walnuts, watch closely to prevent burning as nuts brown quickly.
- Chilling the pan briefly before baking crust prevents glass pans from cracking.
- Pinching dough into small pieces rather than rolling a full top crust creates a rustic, crumbly topping texture.
- Demerara sugar sprinkled on top adds a pleasant crunch and subtle caramel flavor.
- Serve bars warm with vanilla ice cream for a delightful dessert experience.
